Vegan Raspberry Fondant



  • Using a planetary mixer & beater mix the cake ingredients.
  • Mix on slow for 2 mins, scrape down. Mix for 3 mins on medium speed.
  • Combine the ingredient for the mocha custard and mix to clear.
  • Deposit into semi sphere silicone moulds at 40g & inject with 10g of coffee custard
  • Bake at 170˚C for 25 mins.
  • Combine the glaze ingredients and heat to 40°C.
  • Enrobe the cooled cakes with the glaze and finish with a coffee bean.